Here is part two to making the most delicious prime rib ever! This recipe starts up where the Dry Aging a Prime Rib recipe leaves off. Combine these two recipes, and you will be on your way to a fantastic fool proof prime rib dinner. Just make sure you give yourself a few days to make it all come together. It is definitely not labor intensive. The majority of the time you will spend completely ignoring your roast, leaving you with plenty of time to have some stress free fun around the holidays. Add the perfect Au Jus some Horseradish Mashed Potatoes, and Crispy Brussel Sprouts with Bacon and Parmesan and you will be in heaven!
Easiest Prime Rib Ever!
Ingredients
- 1 boneless rib roast just my preference to go boneless, you may get more flavor from the bone-in, but we have that covered with the DRY AGING that we did in part one of this blog
Choosing the size of the roast will be based on the number of people you will be serving. Typically you can expect to need about 1/2 to 3/4 pound per serving depending on the appetite of your guests. I would error on the side of more, because they will be coming back for seconds!
You must also take into consideration the dehydration that will occur during the dry aging process. My 6.75 pound roast lost one pound between the moisture loss and the trimming of the dry exterior after the 6 days that I aged it.
- olive oil-enough to coat the roast evenly
- McCormick's Montreal Steak Seasoning-enough to generously cover the entire roast from top to bottom and side to side. you may use a different rub if you would like, however, the Montreal Steak Seasoning is a really well balanced blend of spices
Instructions
Begin here after you have trimmed any extra fat and the hard exterior from your roast.
- Remove the roast from the refrigerator and let sit out for a minimum of 3 hours, up to 4 hours.
The roast MUST be at room temperature before roasting.
- Preheat oven to 500 degrees F.
At this point it will be important to be confident with the accuracy of your oven temperature.
You will need to calculate how long to roast at 500F by multiplying the weight of your roast by 5 minutes per pound.
- Remember that your roast will have lost weight from its original purchased weight. My roast lost almost a whole pound between the dehydration and trimming. If you don't have a kitchen scale, bring in the bathroom scale and weigh the plate you have it on first, then the plate with the roast to determine the final weight for cooking.
FOR EXAMPLE, MY ROAST WAS 5.75 POUNDS AFTER AGING AND TRIMMING SO MY CALCULATION WAS 5.75 X 5 MINUTES= 28.75 MINUTES (I would round down leaving me with a cooking time of 28 minutes) If you want it a really red medium rare, round down 5 minutes.
An accurate oven temp is important.
- Rub the roast evenly with olive oil and season well with the McCormick's Montreal Steak Seasoning.
- Put the boneless rib roast fat side up in a roasting pan with a rack.
- Place the roast into the 500 degree oven for the calculated time.
- After the initial time at 500F, simply turn the oven off and walk away from it for 2 hours. DO NOT OPEN THE DOOR. In fact, pretend that it doesn't exist!
- When the timer goes off two hours later, remove the roast and let it sit for at least 15 minutes to allow it to rest before carving.
- Slice and serve.
- WATCH FOR MY FAVORITE AU JUS RECIPE!
Serve with Au Jus, Horseradish Mashed Potatoes, and Crispy Roasted Brussel Sprouts with Parmesan and Bacon a veggie of your choice. Enjoy!
